Blueberry and Peach Prosecco Soup
By Lidia Bastianich
It’s finally summer! Berries are in!
They are sweet, delicious, and full of antioxidants. And there’s no dessert that I love more than a berry and fruit salad, such as this Blueberry and Peach Prosecco “Soup.” It’s a seasonal favorite at our restaurant Del Posto in New York City.
I promise you will enjoy this refreshing dessert for eight — or more.
10 ripe, peeled, and sliced peaches
1 to 2 cups blueberries
1/2 cup powdered sugar
In a large bowl, set 10 ripe, peeled and sliced peaches, a cup or two of blueberries, add a 1/2 cup of powdered sugar, the juice of 2 oranges and 2 lemons, and about 15 torn mint leaves.
Pour in a half a bottle of sparkling wine (or a little more depending on how thirsty you are!). Prosecco is best; make sure to mix it in well. Let all marinate together for 20 minutes in the refrigerator.
Serve in fancy glasses, as is, or with vanilla ice cream, and you’ve got yourself one fancy and juicy dessert!
lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44."
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About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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